So earlier this week, I picked up a bag of kelp noodles (the Sea Tangle brand, if you’re wondering), and stuck them in the fridge.
“What the heck are kelp noodles????“, you may be asking? Well, they are just like they sound. They’re made from kelp (seaweed) and have no taste of their own, so they pick up the flavours of everything around them. I had kelp noodles for the first time over the holidays at a local raw and vegan restaurant (on my Rawlicious date with Ash, yum) in a raw Pad Thai dish, and adored their crunchy texture, so they needed to come home with me!
And of course, they needed to be turned into my own raw & vegan Pad Thai for my lunch.
The fabulous Ashley had gifted me a wonderful cookbook for the holidays: Ani’s Raw Food Essentials by the inspirational Ani Phyo (have you seen her collard wraps? Yum! They are next on my “To Make” list).
In fact, Ash gifted me with the cookbook at Rawlicious! So of course, I was excited and inspired to try out a whole bunch of raw recipes at home! Luckily, there was a recipe for a Pad Thai (right on page 227).
The finished product? Delicious. Although I’m not sure I’m going to call it Pad Thai — I’d prefer to describe it just as it is: a delicious cold noodle salad with a spicy almond dressing. Yum.
If you aren’t trying to go 100% raw, feel free to use cashews or a mix of other nuts in place of the almonds.
And if you can’t find kelp noodles, you can order online (from Upaya Naturals) the same brand as I get at my local health food shop. Or this same salad would be great with cooked soba noodles, rinsed under cold water. You could even just have the dressing on greens. Whichever you choose, enjoy it!
Raw Vegan Kelp Noodle Pad Thai (a.k.a. Noodle Salad with a Spicy Almond Dressing)
Adapted from Ani Phyo’s Pad Thai with Kelp Noodles from Ani’s Raw Food Essentials, Serves 4
- 1/4 c. almond butter or 1/2 c. almonds
- 1 Tbsp. coconut oil
- 1 clove garlic, minced
- 1 small chili pepper, seeds removed & finely chopped (or 1-2 tsp. dried red chili flakes)
- 1 Tbsp. tamari
- the juice of 1 lemon
- 1/4 c. – 3/4 c. water
- 1 (16 oz) package kelp noodles, rinsed & drained
- 1 zucchini, quartered lengthwise and sliced
- 1 red onion, thinly sliced
- 1 big handful of fresh cilantro (coriander), chopped
In a blender, combine almond butter or almonds, coconut oil, garlic, chili pepper, tamari, and lemon juice. Add 1/4 c. of water and blitz well. You may need to add more water (a little at a time) to get this to a consistency that is thin enough to drizzle.
In a large bowl, combine the kelp noodles with the dressing. Add the zucchini, onion, cilantro, and toss to combine.
Serve cold and enjoy!